For the topping: Heat oven to 400°F and arrange a rack in the middle. Combine the onions, flour and kosher salt in a large mixing bowl and toss to combine. Brush a rimmed baking sheet with a thin layer of olive oil and evenly spread the onions on the pan.

Bake, stirring a few times, until golden brown, approximately 30 minutes. Remove from the oven and set aside until ready to use. (Can be made up to two days ahead and stored in an airtight container at room temperature.)

For the filling: Heat oven to 350°F and arrange a rack in the middle.

While the topping is roasting, prepare the beans. Bring a pot of water to a boil over high heat. Add 1/4 teaspoon of kosher salt and the beans and cook until bright green, about 2 minutes. Drain and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Heat the oil in a large pan over medium-high heat. When it shimmers, stir in the onion and cook until just softened. Stir in the mushrooms, thyme, remaining kosher salt and some freshly ground black pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, about 5 minutes.

Stir in the sherry, if using, and cook until alcohol smell is gone. Add nutmeg, sprinkle the flour over the mixture, stir to combine, and cook for 1 minute. Stir in the broth and simmer until just starting to thicken. Remove from heat, stir in the green beans, yogurt and mustard.

Turn mixture into a 2-to 3-quart baking dish, and sprinkle the top with the roasted onions. Bake until bubbly, approximately 15 minutes. Remove and serve warm. Makes 10 servings.

Popular Comments

"Balance" to me means you sometimes eat whatever the heck you
want...especially on Thanksgiving.

11:39 a.m. Nov. 23, 2011

Top comment

Penguin Inc.

Salt Lake City, Utah

I'll be following the admonition of the Grinch, carving up some serious roast
beast. I love to feast during the Thanksgiving holiday, and give thanks for all
the delicious bounty. I don't think about keeping anything in balance on this
occasion.

5:55 a.m. Nov. 23, 2011

Top comment

xscribe

Colorado Springs, CO

Either we are too dumb to know how to balance the Thanksgiving meal, or we don't
care or don't want to. People should not have to be told how to not eat too
much, but yet we do, and that's not even on Thanksgiving! I'm with Penguin:
Eat away!

Valerie Phillips of Kaysville writes about food topics for the Deseret
News, and blogs at www.chewandchat.blogspot.com. She was the Deseret News
food editor from 2000-2010, worked at the Standard-Examiner from 1988-2000, more ..